As you can see by the title I'm not a serrated edge knife fan. I can see having a serrated knife to use for slicing bread but as for other uses. No thanks I'll pass.

 I remember when the Ginsu knives came out...  never needs sharpening..... Uhuh.... :(  My Wife wanted a set so bad and I refused. She had a set of the old type kitchen knives that worked very well, held an edge and were easy to sharpen.

 Her sisters husband bought her sister a set of the Ginsu knives and she always asked my wife when I was going to buy her a set. Over time those never need sharpening Ginsu's got dull and got tossed in the drawer to be never used again.

  My wife and I split many years later and she took those kitchen knives we had with her and ya know what they are still in use in her kitchen today.

 I see a lot of the survival knives that have a third to a half of the blade serrated and I have three knives that have anywhere from 2/3's of the blade to 1/3 of the blade serrated and there seems to be a lot of the pocket knives with serrated edges.......  I ask why?...... It is it some kind of fad? or are the serrated edged knives really useful?

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Well it depends what you're cutting. From what I've been told serrated edges on nautical knives work better on synthetic lines whereas a fine edge is better on natural fiber.

I also know that bait knives come with a fine edge and a serrated spine. The serrated spine is used to cut through bone and cartilage; saving the fine edge for flesh.

Steak knives and many kitchen knives, especially bread knives are serrated to allow you to cut through food without pressing down as hard.

So yeah. Serrated blades have their place but they make a lousy universal blade.

All good points Tobias

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